Written By Srimathi Mani on Friday, July 18, 2008 | 11:38 AM

Yesterday it was Guru Purnima and I decided to make something for prasadhum(offerings). I went through all the possible sweets that I can make with a constraint of preparing something that was lactose free and moung dhal free. So Chakra Pongal slightly modified was chosen. There are many ways in making this very delicious sweet rice. During Pongal (South- Indian Harvest Festival) they basically cook the rice in milk. While, in temples or as general offerings its sometimes made without milk so that it would last longer in warm climatic conditions. I chose the non-dairy version and in spite of all the mistakes I made here and there I still pulled it off. The major spice in this Chakra Pongal is Nutmeg. This is my entry to Think Spice : Nutmeg event hosted by My Diverse Kitchen for the month of July.

Gadgets:

Pressure Pan
A bowl that would fit inside the pressure pan

Cooking pan

Mixing spoon

Bowl

Wok

Nutmeg grater

Kettle

Cooking camphor - less than a pinch ( a little goes a long way)

Ingredients :

Long grain rice - 1 cup

Channa Dhal - 1/4Th cup

Jaggery - 1 1/2 balls of jaggery broken into pieces

Nutmeg - 1

Cashew Nut - 1/4Th cup cut into small pieces

Raisins - 1/4Th cup

Butter - 2 tbsp

Water - 3 for rice,2 cup for Jaggery, 2 cups for the pan

Preparation:

1. Heat 7 cups of water in the kettle.

2. Heat the wok and dry roast the channa dhal and then the rice.

3. Wash the rice and dhal and then add 3 cups of hot water from the kettle.

4. Add 2 cups of hot water into the pressure pan and turn on the heat and place the bowl with rice in the pressure pan.

5. Pressure cook it on medium heat and for 3 whistle.

6. In the mean time, Place the jaggery in the wok and add 2 cup of hot water and turn the heat on and allow the jaggery to melt.

7. When the jaggery melts pour the golden brown liquid into another bowl leaving behind the salts and stones in the bottom.

8. When the pressure is realized add the jaggery to rice. When mixed there must be some liquid and the rice will not be fully cooked. Place it back in the pan and pressure cook it for 3 more whistles.

9. Add 2 tbsp of butter and allow it to melt. Add cashews, and raisins and allow to get toasted and grate the nutmeg into this.